andean flamingo

1 1/2 oz La Diablada Pisco
3/4 oz Vya Whisper Dry Vermouth
1/2 oz Creole Shrubb Orange Liqueur
1 barspoon Galliano
1 dash Peychaud's Bitters

Stir with ice and strain into a coupe.

Since the Andean Flamingo came so highly recommended, I tried it next at the Macchu Pisco La Diablada event at the Hawthorne. Bartender Jackson Cannon described how Katie Emmerson had crafted this recipe and based it off of the El Presidente. The drink was named after one of the rarest flamingo species in the world that happens to reside in the wetlands around the Andes mountains in Peru, Argentina, and Chile; with the Peychaud's Bitters in the mix, the color of the libation matched the birds' plumage rather well.
The Andean Flamingo proffered an herbal, floral, orange, and anise nose. A citrussy wine sip led into the pisco on the swallow; finally, the swallow ended with vanilla and anise spice notes from the Galliano and Peychaud's Bitters. Definitely the lighter balance of this drink allowed the subtleties La Diablada Pisco to shine through more than it did in the rather flavorful Montesco.